Ingredients
- large eggs
- /4 cup chopped prosciutto
- /4 cup grated Parmesan cheese
- /4 cup chopped fresh chives
- green olives, finely chopped
- /4 cup chopped red bell pepper
- tablespoon Dijon mustard
- /2 cup sour cream
- tablespoons mayonnaise
- dashes hot pepper sauce (such as Frank's RedHot)
- /2 teaspoon garlic powder
- /4 teaspoon ground black pepper
Instructions
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Step 1
Start by placing the eggs in a large pot and covering them with cold water. Bring the water to a rolling boil, then immediately take the pot off the heat. Cover it and let the eggs sit in the hot water for 10 to 12 minutes. After that, drain and run them under cold water until cool enough to handle. Peel the eggs and slice each one in half lengthwise. Gently pop out the yolks into a mixing bowl and set the whites aside on a serving platter. Mash the yolks with a fork until crumbly. Now, fold in the prosciutto, most of the Parmesan and chives (saving a bit for garnish), the green olives, red bell pepper, Dijon mustard, sour cream, mayonnaise, hot sauce, garlic powder, and black pepper. Stir until everything is smooth and well combined. I like to spoon the mixture back into the egg white halves, heaping it slightly. Finally, sprinkle the reserved Parmesan and chives on top. A quick, colorful starter that packs a ton of flavor.